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Recipes  |
Baked Eggplant Omelet 1 large eggplant 2 teaspoons Sea Salt 1 cup olive oil 8 large eggs 1/2 cup grated Romano cheese 4 teaspoons tomato paste 1/4 cup water Cracked Black Pepper to taste Directions: 1. Peel eggplant and cut lengthwise into 1/8-inch-thick slices 2. In a shallow dish sprinkle sea salt over slices and arrange in 2 even stacks 3. Put a flat dish on top of eggplant slices and weight with 1-lb can for 1 hour 4. Rinse salt from eggplant under running water and pat slices dry between double layers of paper towel 5. Preheat oven to 350° F 6. Heat oil in an 12-inch heavy ovenproof skillet over medium high heat 7. Sauté eggplant in batches of 3 or 4 slices for 2-3 minutes each side or until golden 8. Drain as sautéed on paper towels 9. Pour off oil from skillet and wipe, leaving a light coating 10. Cover bottom of skillet with half of eggplant, overlapping slightly, and make another layer with remaining eggplant 11. Whisk together eggs and cheese in a bowl 12. Stir together tomato paste and water in another bowl 13. Heat skillet with eggplant over moderate heat until hot 14. Pour in egg mixture, lifting edges of eggplant so eggs coat bottom of skillet 15. Cook omelet, uncovered, over low heat until eggs begin to set around edge, 5 to 7 minutes 16. Slowly pour tomato mixture over surface of omelet 17. Bake in oven until eggs are set and pale golden, about 20 minutes 18. Loosen side and bottom of omelet and slide onto a plate 19. Sprinkle pepper over omelet Serves: 6 |
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